Double Chocolate Shortbread Cookies make a beautiful addition to your Christmas Cookie tins! Rich, buttery, crisp, tender cookies decorated for Christmas!
Shortbread cookies are a classic Christmas cookie favorite (these Glazed Cherry Chocolate Chip Shortbread Cookies are a must make!), but have you ever had chocolate shortbread with chocolate chips, dipped in chocolate?? If not, you are in for a real treat!
These cookies have a bit of a crunch to them, yet they are also so tender and buttery, they melt in your mouth! They are subtly sweet and taste especially delicious with a hot cup of coffee!Â
We are on a roll in our house, making Christmas cookies, candies, and fudge for parties and gifting this month. We’ve made these Easy Chocolate Chip Macaroons, a batch of Peppermint Mocha Fudge, the Best Chewy Molasses Cookies, and more…with lots more to come!
I love baking with my little ones, and also seeing their excitement when gifting them to friends and family. Lots of sweet memories being made together!
Questions you may have, and tips on how to make Double Chocolate Shortbread Cookies:
Can shortbread cookies be frozen?
Yes! Once your cookies have cooled completely, they can be decorated and frozen for up to 3 months.
Can I make the shortbread cookie dough in advance?
Yes! The dough can be made, rolled into logs, and chilled up to 2 days before baking. Or you can freeze the dough if you need more time. Just let it sit on the counter a few minutes before slicing and baking as usual.
What are some ways to decorate the shortbread cookies for Christmas?
You can dip or drizzle cookies with chocolate or white chocolate, then add whatever toppings you like! Crushed candy canes. sprinkles, mini chocolate chips, chopped nuts, shredded coconut – your imagination is the limit!
FOLLOW BACK FOR SECONDS ON SOCIAL MEDIA!
FACEBOOK Â * INSTAGRAM * PINTEREST * TWITTER * EMAIL
Double Chocolate Shortbread Cookies
Ingredients
- 1 cup unsalted butter softened
- 1/2 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1/2 tsp salt
- 1 1/2 cup all purpose flour
- 1/2 cup mini chocolate chips
Instructions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add cocoa powder and salt and mix well.
- Gradually add the flour while mixing on low, until combined.
- Stir in chocolate chips.
- Divide dough in half and place each half on a piece of plastic wrap. Roll the dough into two 7" logs and chill 2 hours.
- Preheat oven to 325.
- Slice the dough logs into 1/4" wide discs and bake them on an ungreased baking sheet 2" apart for 12-14 minutes.
- Allow to cool a few minutes before transferring to a cooling rack to cool completely.
- *Optional* Once completely cooled, you can drizzle or dip in chocolate, and add sprinkles, crushed candy canes, or decorate as desired.
Original published on Dec 11, 2019
Diana Evans says
How do I save recipes? Also, how can I print them? If not allowed, how do I purchase a cook book?
Thank You
Diana Evans
Stephanie Brubaker says
You can pin the recipes to your Pinterest account if you have one, or you should be able to just print the recipe. My cookbook is available on Amazon, but unfortunately, is currently sold out. More books are on the way and will hopefully be back on shelves very soon!